Tuesday, 29 July 2014

My Gorgeous Boyfriends Birthday Cake ❤️

Well hello there!! 

Last month it was my lovely boyfriends birthday and what better way of showing my love than making him a Jack Daniels cake. Jack Daniels is his tipple and he is defiantly of a chocoholic so I thought why not make him a monster of a chocolate cake shaped as a Jack Daniels bottle with some added extras. 

You can use any recipe you like, Matt has a real sweet tooth so obviously a chocolate cake was the best choice. I didn't bother buying a bottle shaped cake tin I just backed two square cakes and using a template I drew up just cut around it. Works much better as you get to eat all the left overs hehe. 

As I said he is a massive chocoholic and minstrels are one of his favorites, so me being a lovely thoughtful girlfriend decided to crush up a packet and mix them into the chocolate butter icing (massive YUM). Move over jam and plain butter icing!! Chocolate minstrel mayhem has taken over!! So we now have a layered chocolate cake with a super rich chocolaty centre (about 5cm thick ��)  with minstrel in! Ohh yeahh :)) I ordered a edible JD label from eBay as well as some food colouring to dye the butter icing that Jack Daniels colour for the outside and brought a large board for the cake to sit on. Easy peesy and he LOVED it. 

You can create any bottle, experiment with different choccys in your butter icing and try different flavours cakes. It's a lovely personalized cake and can be made for any occasion. 



Me and my gorgous birthday boy.

Obviously that wasn't his only present he defiantly got very spoilt, but he deserves it :))

So why not give it ago for someone you love, it's really easy, looks good and will make someone's day.

See you soon guys,

Happy baking, 

Megan x x x

Sunday, 27 July 2014

Summer Lovin' desserts!

Happy Sunday Peeps!

Sunday's should be the stuff that dreams are made of - whether it be chilled, enthralling or chaotic one things for sure Sunday dinners are always the most important. It's a time to sit down at the table with loved ones whether it be friends or family - sometimes even work colleagues and just have a lovely meal with one another. In my family we try our best to have a lovely roast dinner or in this lovely sunny warm weather a bbq to spend some much needed quality time together. So I've made some fantastic desserts that are worthy of a place in the centre of anyones Sunday dinner table ...

Summer Berry Pavlova - The ultimate light summer pudding and also very easy on the eye. A complete showstopper without requiring too much effort!



For the meringue:
4 egg whites
250g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
1 tsp vanilla extract or the seeds of 1/2 a vanilla pod

For the topping:
500g strawberries hulled of their core and then halved
300g red currants
4 tbsp icing sugar
400 ml double cream or whipping cream

Method
1. Preheat the oven 150c/130c (fan) or gas mark 2. Using a dinner plate draw around it onto parchment paper using a pencil.
2. in a large bowl whisk the egg whites with a hand mixer until they form soft peaks. Then continue to whisk adding 1 tbsp of the caster sugar at a time.
3. Once the meringue has a glossy sheen whisk in the vanilla, cornflour and white wine vinegar.
4. Spread the meringue mixture into your circled parchment paper creating walls around the edge that are higher than the middle of the circle.
5. Bake in the oven for 1 hour and then turn the oven off and leave in their until the oven is completely cool. Be patient I left mine to cool down for only a further hour as I was in a rush and it fell apart in places as the oven wasn't completely cool.
6. Whilst the meringue is cooling in the oven blitz 100g of the strawberries, half of the redcurrants and 2 tbsp of the icing sugar in a food processor to create a coulis. Strain it through a sieve to get rid of any pips and set aside.
7. Now whip up the cream using an electric whisk with the remaining icing sugar.
8. Time to decorate! Spread the cream onto the middle of the meringue, scatter around the fruit and drizzle with the coulis - Summer on a plate!

Top Tip - Don't forget to slide off the parchment paper from underneath as I later regretted after not doing so!

Why not mix it up a bit and try using chunks of mango and pineapple with a passionfruit coulis for a tropical twist?

No Bake Chocolate Mousse Tart - I've been making this for a while now and it goes down a treat with all chocoholics and the even better thing is that it can be made the day before so no stressing when you have lots of people over for dinner.





For the base:
200 - 300g digestive biscuits (depending on the size of tin you wish to use)
120g melted butter
2 tbsp golden syrup

For the mousse filling:
250ml whipping cream
100g 70% dark chocolate - I like to use Green & Blacks
100g milk chocolate - again Green & Blacks is perfect for this
1 1/2 tablespoons of icing sugar

Method
1. Crush the biscuits in a large bowl with the end of a rolling pin. You don't want them too fine like sawdust but you also don't want big chunks of biscuits as it crumble off of the base when serving.
2. Mix in the melted butter and golden syrup well and then press firmly into the base and if you like the sides of the tin as well. Place this in the fridge to harden up whilst you make the mousse.
3. Melt together the dark and milk chocolate over a bain marie and set aside to cool slightly whilst you whip the whipping cream until it just starts to hold its shape.
4. Fold the whipped cream into the melted chocolate along with the icing sugar until well combined and then pour into the biscuit base. Decorate with fruit, or nutty brittle (as I have done above) chocolate shards, spun sugar - the sky's the limit!
5. Place in the fridge for 2 - 3 hours in order for the mousse to set. Before serving remove the tart from the tin (loose bottomed tins are the only ones that will work with this tart) and leave at room temperature for 30 minutes.

I usually serve this as it is because it is so rich but sometimes a dollop of creme fraiche is a welcoming tangy treat!

Be the talk of the table and the town with these fabulous desserts - after all that what Sunday's are all about.

Happy Baking!

Jade x

Saturday, 26 July 2014

Baby Shower cupcakes

Hello everyone,

How are we all on this beautiful summers day? Soaking up the sun, drinking in beer gardens (a summers day tradition) or just stuck in at work, not so fun! But here's a little treat to brighten up your day even more.. CUPCAKES. :))

 A couple of weeks ago now my friend asked me if I would make some cupcakes for a baby shower she was hosting and obviously I said yes. It was for a little girl so I knew it would be a great exuse to make some pink cakes decorated with all things girlie and cute. I decided I would pipe pink rose icing on top of the cupcakes and add glitter, sweets, fondant flowers, edible pearls, bows and also some fondant baby shoes that I made and painted with edible paints and glitters. Once they were completed they all looked so pretty and went down very well on the day which I was so pleased with. I used my 'go to' cupcake recipe that is quick, easy and tastes good which meant I had more time to spend decorating and playing about with different looks :)) (defiantly the fun part). 


Now you will probably recongise this recipe as I have posted it a few times before but that could only mean one thing, it works!! And tastes great. Sometimes simplicity is key (obviously didn't use that method when decorating). 

'Go to' cupcake recipe
Ingredients 
175g plain flour 
175g caster sugar
175g unsalted butter 
2 eggs 
2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Makes 12 cupcakes. (I doubled the mixture to make more)

Filling and topping
1 lemon (juice and zest)
Lemon curd
Nutella 
220g unsalted butter 
220g icing sugar  
A knife or a cupcake cutter
Food colouring 
Decorations 
Fondant
Sweeties


Method 
1. Firstly pre heat the oven to 170 degrees and line a cupcake tin with cupcake cases.
2. Beat togther the sugar and butter untill light and fluffy.
3. Sieve the flour, baking powder and salt into the bowl.
4. Beat the eggs in a seperate bowl with the vanilla extract and stir in gradually to the mix until all the ingredients are combined together.
5. Pour the batter into half the cupcake cases. With the remaining batter grate 1 lemon zest in and stir well. Continue to fill the remaining cupcake cases.
6. Bake for 18-20 minutes, once baked cool on a wire rack.
7. To make the buttercream for the lemon cakes beat half the butter and icing (110g) in a bowl and add the juice of half a lemon. Do this gradually to make sure the buttercream doesn't get too runny. Beat well so you end up with a light and fluffy coulour/texture.
8. Make up the other half of the buttercream in another bowl for the chocolate cakes and set aside. 
9. Once the cupcakes are completely cooled cut out a fairly deep circle in the middle, you can use a knife or I used a cutter which is simple and easy to use, this will be where you fill the lemon curd and Nutella. 
10. Make sure you spoon in as much filling as you can for extra flavor and then ice the cupcake however you wish. I went for a pipped rose and added lots of glitter, pink, sweets and my fondant booties. 




Let's hope that the baby is defiantly a girl! 

So there we have it, easy peesy baby shower cupcakes that look the part and taste the part (I have to own up and admit I kept a couple back to scoff). So why not give them ago even if there not for a baby shower you can adapt them to any occasion or make them just for fun. I'm sure you'll love the recipe as much as I do.

Happy baking :))

Megan x x x

Wednesday, 23 July 2014

WE'RE BACK!!

HELLO YOU LOVELY LOT WE ARE BACK IN TOWN!!

We've been sooo busy these last few months baking, traveling and making Jades mums wedding cake (which was pretty amazing if I say so myself). But now we are back we will be posting lots of new and delicious recipes for you guys to give a go along with loads of pics of our bakes and cakes over the past few months, proof that we have been busybees :))

So as you know we have been super busy making a Jade's mums wedding cake which went down a treat on the day. We made a four tear beauty which consisted of fruity fruit cake, luscious maderia cake, zesty lemon maderia cake and a rich chocolatey gluten free chocolate cake. We had such a fun time planning and creating this master piece it filled us with pride seeing it sat alone on the table looking pretty and perfect. The bride (who looked beautiful) loved it which made all the hard work worth the while and it tasted FAB! For our first ever wedding cake we were soo pleased and hopefully it will be the first of many.

The fruit cake in progress..

One of the maderia cakes.. 

The final result :))
Got more flour on myself than in the cake!! (Megan)


Apart from the wedding cake we have been busy making other delicious treats, my new obsession is cupcakes!! I love decorating them and making them look so pretty!! I try and experiment with different flavours and new looks which can get very messy in the kitchen but hey ho a little mess never hurt anyone ;)

White chocolate and raspberry muffins 

Lemon drizzle cupcakes

Lemon drizzle and chocolate Malteeser cupcakes.

Strawberry and white chocolate birthday cake!

We've got soo many more cakes and bakes to show you as well as the odd savoury treat. The recipes will all be posted very soon so make sure you keep an eye out, we will also be filling you in a little more about what other things we've been up too the last few months and will be sharing some of our secret recipes with you ;)

We are here to stay now so get use to seeing these faces..


Bye for now you lovely lot!!

Mwahh

Megan and Jade x x x x

Thursday, 17 April 2014

Breakfast in LA ����

Morning!! (Well it's morning in LA)

Now the Americans defiantly know how to do breakfast and what better way to start your day than with this giant, indulgent plate of pancakes!!

  
Topped with a mountain of strawberries and cream and washed down with lots of cups of coffee. No doubt these are by far the tastiest pancakes I've ever had and the most calorific!!  Defiantly heading to the gym after my shopping spree. 

Love love LOVE these fluffy delights and will defiantly be coming back for more (not today though). 

Have a wonderful day you lovely lot..

Megan x x 



Tuesday, 15 April 2014

Easter Cupcakes

Hey guys,

Easter is just around the corner which only means one thing... Guilt free chocolate eating!! Yey!! And what better way to kick off your guilt free binge than Easter cupcakes.


I used my lemon and Nutella Cupake recipe which is a previous post but added some festive extras.

You can use any cupcake recipe and be as creative as you like. I love this recipe as it's quick, easy and very tasty, perfect for your Easter Sunday lunch or a lovely gift.

I used Cadburys mini eggs and  Malteser bunnies to create my Easter look plus some Easter themed cupcake cases and cake toppers. 



Oh and of course good old Cadburys flake :)

I actually love making cupcakes at the moment and these beauties are one of my favs. 

If you want to recreate this recipe visit a previous post on the blog 'Lemon cupcakes and Nutella cupcakes' to do so. Have fun decorating and  experimenting with different flavours and toppings to create your perfect festive Easter cupcakes.

     

Happy baking lovelies, 

Megan x x